SPICY RICOTTA PINK SAUCE WITH GROUND TURKEY, PEAS & MUSHROOMS
Pasta, Meat, Vegetables
Intermediate

SPICY RICOTTA PINK SAUCE WITH GROUND TURKEY, PEAS & MUSHROOMS

San Marzano tomato–ricotta pink sauce with turkey, peas, and mushrooms; hearty and spicy.

"THIS IS SO DELICIOUS!" - Alexia

60 Minutes
Total Time
4
Servings
Intermediate
Level

Ingredients

  • 1 lb. Ground Turkey
  • 1 lb. Pasta (Radiatori or similar shape)
  • 1/2 lb. Whole Milk Ricotta Cheese
  • 1 pkg. Sliced Baby Bella Mushrooms
  • 1/2 cup Frozen or Fresh Peas
  • 2 cans San Marzano Tomatoes
  • 1/2 cup Grated Pecorino Romano Cheese
  • 6 cloves Fresh Minced Garlic
  • 1/4 cup Extra Virgin Olive Oil
  • Garlic Salt (to taste)
  • Garlic Powder (to taste)
  • Cracked Black Pepper (to taste)
  • Red Chili Flakes (to taste, extra spicy recommended!)
  • Sea Salt (to taste)
  • Chopped Fresh Basil (for garnish)

Instructions

1

Sauté the Garlic and Chili Flakes

In a large skillet, heat olive oil over medium heat. Add minced garlic and red chili flakes to taste. Sauté until the garlic is slightly golden brown.

2

Brown the Turkey

Add ground turkey to the skillet. Season with garlic salt and cracked black pepper. Cook until browned and crumbly.

3

Add the Tomatoes

Add the San Marzano tomatoes to the pan and crush them with a spoon. Season again with garlic salt and cracked black pepper. Simmer the sauce on low heat for about 1 hour, stirring occasionally.

4

Cook the Mushrooms

While the sauce simmers, heat olive oil in a separate pan. Add the sliced baby bella mushrooms and season with garlic salt, garlic powder, and cracked black pepper. Sauté until tender, then set aside.

5

Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve a small amount of pasta water if needed, then drain.

6

Add Ricotta to the Sauce

Once the sauce has simmered and thickened, fold in the ricotta cheese. Stir until the sauce becomes creamy and turns a light pink color.

7

Add Peas and Mushrooms

Stir in the peas and the cooked mushrooms. Let the sauce simmer for a few more minutes to combine all the flavors.

8

Combine Pasta and Sauce

Add the cooked pasta to the sauce and toss well to coat evenly. Fold in grated Pecorino Romano cheese.

9

Plate and Serve

Plate the pasta, top with extra Pecorino Romano cheese and chopped fresh basil. Serve hot — OH SO GOOD!